Mini Tropical Chocolate Ice Cream Shooters Recipes
EASY DESSERT SHOOTERS
Mini-Desserts! These are impressive desserts that can be as simple or as complex as you want them to be. I guarantee you'll impress your family or guests with these!
Provided by Sheri Mullins
Categories Other Desserts
Time 35m
Number Of Ingredients 21
Steps:
- 1. Assemble your dessert shots parfait-style.
- 2. Chocolate Mousse Shooters: Crush oreos ziploc bag with rolling pin. Layer as follows: oreos, mousse, chocolate sauce; repeat layers; top with whip cream and sprinkle crushed oreos and drizzle chocolate sauce.
- 3. Sundae Shooters: Layer as follows: hot fudge/strawberry sauce, ice cream, fruit; repeat layers; top with whip cream and fruit.
- 4. Cheesecake Shooters: Mix graham cracker crumbs, butter, cinnamon and brown sugar. Layer as follows: graham crackers, cheesecake filling, strawberry sauce; repeat layers; top with whip cream and drizzle with strawberry sauce.
- 5. (original recipe/photos from tastebook.com/have tweaked contents)
MINI TROPICAL CHOCOLATE ICE CREAM SHOOTERS
Make and share this Mini Tropical Chocolate Ice Cream Shooters recipe from Food.com.
Provided by Smuckersreg Toppings
Categories Frozen Desserts
Time 10m
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- PLACE 1 small scoop ice cream into each of 12 (2 oz.) mini clear plastic or glass parfait cups.
- TOP each with 1 tablespoon cookie crumbs. Divide banana evenly into parfait cups. Drizzle each with 1 rounded teaspoon topping.
- TOP with whipped cream. Sprinkle with coconut. Serve immediately.
- Nutritional information (amount per servings): Total Calories: 180. Sodium 70mg. Fat: 9g. Carbohydrates: 24g. Cholesterol: 20mg. Protein: 2g. Fiber: 1g.
Nutrition Facts : Calories 66, Fat 3.1, SaturatedFat 2.1, Cholesterol 7.5, Sodium 21.9, Carbohydrate 9.4, Fiber 0.6, Sugar 7.6, Protein 1
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- If using standard-sized cake cones, use a very sharp knife to slice the large top from each cone, leaving just the smaller portion of the cone. (Mini cones won’t need this step.)
- Melt the chocolate chips and spoon equal amounts into the center of the cones, turning the cone as you go to completely coat the bottoms and insides. Turn the cones upside down and allow any extra chocolate to drizzle out. Dip the rim of each cone in the extra melted chocolate, then dip rims immediately in chocolate sprinkles. Set aside, right side up, and allow the chocolate to cool and harden (place in refrigerator to speed up this process).
- When ready to serve: In a medium bowl, whisk together Kahlúa™ and ice cream until smooth and foamy. Pour mixture evenly into each cone then top with whipped topping, additional sprinkles, and a cherry.
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